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Food Chem

Title:		Relationship between key environmental factors and profiling of volatile compounds during cucumber fruit development under protected cultivation
Author(s):		Li X; Sun Y; Wang X; Dong X; Zhang T; Yang Y; Chen S;
Address:		"College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China. College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China. Electronic address: shuxiachen@nwsuaf.edu.cn"
Journal Title:		Food Chem
Year:		2019
Volume:		20190327
Issue:
Page Number:		308 - 315
DOI:		10.1016/j.foodchem.2019.03.140
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To provide precision management of cucumber under protected cultivation, the relationships between environmental factors and daily increment of aroma in two lines were analyzed during development, using Pearson correlation and stepwise regression. Irrespective of the line tested, the daily increment of volatile compounds and C6 aldehydes were positively correlated with average daily light intensity (X(1)), while the daily increment of C9 aldehydes was negatively correlated with average daily relative humidity (X(4)) and average daytime relative humidity (X(7)). X(1) was considered as the most significant environmental factor which affected the daily increment of volatile compounds in both lines, X(7) was the environmental factor which affected the daily increment of C9 aldehydes most in No.14-1, and X(1) and X(4) were the factors which affected the daily increment of C6 aldehydes and C9 aldehydes most in No.26. A range of environmental factors was forecast for the maximal daily increment of volatile compounds"
Keywords:		Aldehydes/chemistry Cucumis sativus/*chemistry/genetics/growth & development Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry Genotype Humidity Light Regression Analysis Volatile Organic Compounds/*analysis (E)-2-Hexenal (PubChem CID: 52811;
Notes:		"MedlineLi, Xvzhen Sun, Yinhui Wang, Xuewei Dong, Xiangyu Zhang, Tingting Yang, Yuting Chen, Shuxia eng England 2019/04/20 Food Chem. 2019 Aug 30; 290:308-315. doi: 10.1016/j.foodchem.2019.03.140. Epub 2019 Mar 27"